Temperature effects on the IR spectra of crystalliine amino acids, dipeptides, and polyamino acids. I. Glycine

The IR spectra of the alpha, beta, and gamma polymorphic modifications of pure glycine (without diluents) have been studied in the temperature range 93-433 K; changes in the IR spectra caused by variations of temperature are correlated with previously obtained diffraction data about polymorphic transitions, anisotropic compression of structure, and changes in hydrogen bond parameters.